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Lemon Pasta with Pan Roasted Tomatoes

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  • 2 Tbsp. olive oil, divided
  • 2 cups heirloom cherry tomatoes
  • 1 1/2 cups water
  • 1/4 cup 2% milk
  • 1 package Knorr Selects™ Lemon & Asparagus with Cavatappi Pasta
  • 1 can (15.5 oz.) lentils, rinsed and drained
  • 1 Tbsp. thinly sliced fresh basil leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Calories260
Total Fat9g
Saturated Fat2g
Trans Fat0g
Cholesterol0mg
Sodium380mg
Total Carbs37g
Dietary Fiber11g
Sugars5g
Protein10g
Vitamin D0mcg
Calcium58mg
Iron3mg
Potassium307mg

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 HEAT 1 tablespoon of the olive oil in a large nonstick pan over medium-high heat. Add your tomatoes and cook, stirring occasionally, until lightly browned and slightly softened, about 5 minutes. Remove from pan; set aside.
  • 2 POUR water, milk and remaining 1 tablespoon of the olive oil into the same pan and bring to a boil. Stir in Knorr Selects™ and return to a boil, then lower heat to medium-high and boil covered 8 minutes, stirring frequently.
  • 3 STIR in your tomatoes and lentils. Sprinkle with basil. Now it's ready. Dig in!